Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

Looking for a vegetarian recipe? Then check out this wonderful Chili made using Progresso® beans, tomato and burger crumbles – a tasty dinner.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

10

servings

Chili
3
cans (15 oz each) Progresso® black beans
2
tablespoons vegetable oil
1
large sweet onion, chopped (1 cup)
3
cloves garlic, finely chopped
4
teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon pepper
1/4
teaspoon salt
2
cans (14.5 oz each) petite diced tomatoes with jalapeños, undrained
1
package (12 oz) soy-protein burger crumbles
1
extra-large vegetable bouillon cube
2
cups water
Toppings, if desired
Sour cream
Shredded Cheddar cheese
Sliced jalapeño chiles
  1. Drain and rinse 2 cans black beans (do not drain third can); set aside.
  2. In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 6 to 8 minutes, stirring frequently, until tender. Stir in chili powder, cumin, pepper and salt; cook 3 minutes.
  3. Stir in diced tomatoes, burger crumbles, bouillon cube, water and drained and undrained beans. Heat to boiling over medium-high heat; reduce heat to medium-low. Simmer 30 minutes, stirring occasionally. Serve with desired toppings.
Makes 10 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 5g
      • (Saturated Fat 0g,),
    • Sodium 940mg;
    • Total Carbohydrate 28g
      • (Dietary Fiber 10g,
    • Protein 14g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1/2 Vegetable;
      • 2 Very Lean Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.